Archive for the ‘By Ingredient’ Category

During the fall and winter, we make a BIG pot of soup at least once a week. It’s just the two of us, but we usually make enough for at least eight servings. Obviously, neither one of us have a problem eating leftovers and, some usually ends up in the freezer for a quick dinner on those occassions when neither one of us want to lift a finger.

This Portuguese Caldo Verde will definitely make it into our regular rotation of favorite soups. See some of them like:

Caldo verde is a Portuguese cabbage and potato soup. It’s considered a national dish of Portugal – enjoyed both at home and in fine restaurants. Its simplicity is like that of Irish Colcannon (mashed potatoes with kale), which also appealed to country peasants. Caldo verde’s main ingredients include potatoes, greens, and smoked sausage.

As you are well aware by now, kale descended from a wild cabbage native to the Mediterranean region. It is commonly used throughout Europe. There’s a heated debate among Portuguese food purists about what type of cabbage is “properly” used in caldo verde. In Portugal they use Portuguese cabbage called couve.

I’m no botanist. But, unscientifically – from my preliminary research online, in Portuguese cook books and various reference materials, couve formally called “couve trunchuda” is a headless cabbage similar to kale (sea kale) and collard greens. Because of the size and shape of couve’s leaf, however, it may be more akin to collards than kale. But, more recently, kale varieties have been increasingly used to make caldo verde – especially among non-purists like myself.

For this recipe – I would recommend lacinato kale, which is also known as dinosaur kale, Tuscan kale, black kale or cavolo nero. I prefer it over the curly variety in most dishes. It’s also the one I grow in my garden, since lacinato is much easier to clean than its curly cousin.

I also departed from tradition with this caldo verde recipe by adding a few other ingredients that marry well with the flavors of this very simple soup: vinegar and bay leaves. I did however maintain the distinctive character of cutting the greens into “ribbons” (chiffonade).

This is a creamy soup made delicious with smokey sausage and it’s perfect any time the temperature dips or you need an easy go-to recipe.

Actually, the hardest part of this recipe was locating Portuguese smoked sausage. I scored some linguica, a milder Portuguese sausage than chaurico, from a small Brazilian market/restaurant in North Denver called Little Brazil (formerly Emporio de Brasil). Next time I’ll try some other smoked sausage varieties like Italian versions or kielbasa, which are easier to find.

One of the best things about having this blog is discovering how other cultures use ingredients. I was thrilled to learn about another use for kale in Irish colcannon – mashed potatoes. Coincidentally, colcannon is a favorite this time of year for Halloween.

Colcannon (“cal ceann fhionn” or “cal ceannann”) is an Irish version of mashed potatoes with extra goodies like kale and cabbage added. It is one of Ireland’s national dishes. Early recipes of colcannon date back to the early 1700s. Later the dish was introduced to the English who then modified it to create their version called “bubble and squeek.”

Colcannon potatoes are typically served year-round by home-cooks and restaurants, but colcannon’s more interesting tale is its association with Hallow’s Eve.

In some parts of Ireland, various objects with symbolic meaning were folded into the mashed potatoes. Finding a ring in your spuds meant you were sure to marry in the next year, a coin a sign of wealth, a thimble meant you’d be a spinster, and a button a bachelor.

In other parts, young unmarried ladies were also purported to fill their socks with spoonfuls of colcannon and tie them to their front doors. Apparently, the first available man to walk through the door would be a suitor.

I don’t know about colcannon’s powers for divination, but these mashed potatoes are a welcome alternative to regular ones.

Although colcannon was originally considered peasant food, these creamy mashed potatoes made with lots of butter and sautéed kale, cabbage, garlic and nutmeg are not skimp on flavor. I’d much rather fill up my belly than some socks with this version. But, then again, I already have my husband.

Tidbits on Kale:

Kale has been cultivated for more than 2000 years.

Northern Europeans were fond of kale because of its high vitamin content – it has ample amounts of vitamins A and C, folic acid, calcium and iron.

Choose kale that is rich in color; leave should not be limp or yellowing. Store it the coldest section of the refrigerator. Eat within 3 days or before the leaves start to turn limp.

Kale – there’s so much more to make with this leafy green than kale chips. Try this easy recipe for Catalonian sautéed greens with raisins and pine nuts. In case you didn’t know Catalonia is an autonomous community in northeastern Spain . . . .

Yes. I’m back – with food facts and recipes.

It worked. The hints from FFC friends and followers about not having seen any posts in their email box or RSS feed.

I wish I could say I was traveling the world eating exotic food to my pansa’s (belly’s) content. Nope, I came down with a nasty summer bug that lingered and lingered. For nearly two months, I did a drastic clean up of my diet cutting out anything white (flour, sugar, dairy), alcohol, and even my go to remedy for all that ails me . . . chocolate.

Instead I upped the fruit and veggies and have been eating loads of leafy greens – kale , chard, beet greens, spinach, cabbage, etc. If you didn’t know it, leafy greens have anti-inflammatory properties and are full of anti-oxidants, plus they’re good for nutritional healing, particularly for the liver – when you/your body is stressed and your immune system is down.

I like greens raw and cooked, so eating them has been no chore for me.

This recipe for kale and chard with garlic, raisins, and pine nuts is just one adaptation of sautéed greens we’ve been eating for years. Mix it up depending on what’s in your garden, pantry and refrigerator. This raisin/pine nut (and/or almond) combination comes from Catalonia’s take on espinacas con pasas y pinones (spinach with raisins and pine nuts), although they also use other leafy greens.

Espinacas with Raisins and Pine Nuts is usually a first course and is popular in other parts of the Mediterranean from Sicily to Greece. It also makes an excellent side.

This version, and my preference, is to use kale or a kale/chard combo, since spinach is less hearty and wilts much more. I also prefer to saute the greens and skip the parboiling that’s generally customary to other recipes. The greens are finished with orange juice, a technique I picked up from Bryant Terry, a chef and author of Vegan Soul Kitchen.

Kale and other leafy greens are abundant and vibrant now with the cooler temps. So next time you score some, try this Spanish favorite. For all my readers who are into Southern and Soul Food, you’re sure to like these – they’ve replaced the traditionally cooked greens in our house.

Glad to be back. Happy eating!

Tidbits on Kale:

Kale is a variety of cabbage that descended from wild cabbage native to the Mediterranean region.

Kale may have been the first cultivated cabbage.

Kale was one of the most common green vegetables in Europe until the middle ages.

The first time I ate feijoada, it was served with an excellent collard green salad. It was the perfect compliment to the rich and thick black bean stew.

After doing a little research, I learned kale is also used to make Brazilian greens. Since I grow kale in my garden and I know that many of you are looking for additional ways to use this healthy leafy green (kale is a rich source of vitamins and minerals and is touted by health advocates as having anti-inflamatory benefits), I created this super easy Brazilian kale salad with oranges.

Since Brazilian greens and feijoada are served with orange wedges, it was obvious to me to combine the greens and oranges into a more-modern version.

Nearly all the recipes for Brazilian green salad that I could find in cookbooks and online called for cooking the kale or collards – either boiling, blanching, or sautéing them. In our house we prefer to eat our kale raw, so this salad is one of the raw kale versions in our rotation. If you haven’t eaten raw kale, don’t be alarmed. The citrus in the dressing tenderizes the greens and also removes the bitterness – much like the ever-popular lemon-parmesean-based one that populates the internet. If you like or if you’re greens are super bitter, give them a quick saute before adding them to the salad.

You could also use collards or swiss chard as a substitute. As far as all things kale, I prefer the lacinato variety over others. Lacinato kale can also be found under the names cavolo nero, black cabbage, Tuscan cabbage, Tuscan kale, and dinosaur kale.

Whether you make feijoada or not, you’ll want to try this salad. By the way, it’s one of those salads that’s better the next day or two after the flavors have melded and the greens have fully softened.

Best Latina Food Blog – Please Vote

I’m one of the finalists up for Best Latina Food Blog sponsored by Blogs By Latinas. I appreciate every single vote of support nominating Fork Fingers Chopsticks to get me this far. Would you vote for FFC in the final round?

When you go to the site, you’ll need to fill in a vote in the other categories (I’m obviously in the FOOD category)

To submit, scroll down near the blue “quit” box, then use your right arrow button to find the “finished” button to submit.

For almost two years, this blog has been the space where I combine my creative talents and passion food. Thank you, not only to those who voted or who will vote, but to all of you who follow my kitchen escapades as I explore ingredients and culture.

I fell in love with feijoada at first bite. Feijoada (pronounced “faysh-ju-ada”) is known as Brazil’s national dish. Literally it means “big bean” stew. I’m not sure how it was officially declared the honor, but from all the Brazilians I’ve met, they’ve never disagreed.

My introduction to this black bean dish came at Emporio de Brasil, a very small but cherished Brazilian market/restaurant in north Denver. On Saturdays, they serve up a limited number of items – the best of which is Denver’s finest feijoada.

Feijoada is said to have originated during slave times, concocted from unwanted cuts of meat from the master’s table – including the non-choice parts of the pig including ears, snout and tail. Most of the feijoada recipes today still include plenty of pork – generally pork belly, chorizo, ribs, and other kinds of meat like carne seca (a Brazilian dried beef)

As you know, I’m not a huge meat eater and consider myself more of a flexitarian. But, I smack my lips when it comes to feijoada. All that slowly simmered pork makes for a tasty pot of creamy black beans and, to my surmise, is the reason feijoada continues to be a Brazilian favorite.

A feijoada completa or “complete feijoada” is served with rice, chopped greens (usually collards or kale), fresh orange slices, farofa or farinha, and a side dish of peppery sauce. The stew is generally served year-round in restaurants on Wednesdays and Saturdays, and on the weekends when made at home. It is also a requisite dish for a Brazilian feast and other holidays.

Since my first bowl-full, I vowed to make some at home. In keeping with tradition, I made this Brazilian staple on a weekend and made a huge pot to share using three kinds of pork – pork ribs, pork stew and chorizo. Oink! By the way, the ribs were the prized piece of meat.

Now, you have a recipe to host at your next Brazilian party. If you’re a person who appreciates beans and you can also get down on some pork, then you must try this dish!

Tidbits on Beans:

Brazil was the largest black bean producing country. In 2006, the Food Guide for the Brazilian Population recommended that beans be consumed at least once every day.

1 pound of dried black beans = about 6 cups of cooked beans.

Black beans are a strong source of phytonutrient, which is generally derived from fruits and vegetables.

Sources: The World’s Healthiest Foods, Beans: A History, “Brazil” in the Encyclopedia Food and Culture.

Here’s another black bean recipe I think you should get excited about. Again, this isn’t fancy food, but it’s a little out of the box. Enfrijoladas (pronounced en-free-hol- ah-thas ) are a very popular dish in Mexico but are rarely seen on the menus here in the States.

They are a creative take on enchiladas. Instead of using the typical tomatillo or red chile sauce, it’s refried beans that coat the outside.

It shouldn’t really be that surprising since beans play such a central role to the Mexican diet. Frijoles are a part of nearly every meal and take on many manifestations. We eat them freshly cooked out of the pot (frijoles de la olla) or refried. Refritos are spread on nearly anything – tortillas, bread for tortas or molletes, atop of sopes or tostadas, etc.

Here, they are thinned and fried to make a sauce for enfrijoladas.

When I consulted one of my favorite Mexican cookbooks, The Mexican Gourmet, I came across a recipe for Enfrijoladas Santa Clara, apparently from the Fonda Santa Clara Restaurant in Mexico City. I never ate at the restaurant so I can’t compare them to the version I had in Oaxaca that used black beans and also had chorizo. The process is basically the same used to make most enchiladas.

I adapted the recipe below from the Santa Clara version – of course, using black beans. This is a concept recipe, meant to inspire you to add your twist to make it your own. Stuff them with your favorite ingredients and chiles, some carne or just some cheese. Or, as some do, stuff with eggs or only with queso fresco and top with an egg over easy.

This was my first time making them, but it won’t be my last. If you’re thinking about skipping the chorizo – I wouldn’t unless your a vegetarian.

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If you haven’t made that big pot of black beans, you’ll want to soon. They are the base for the refried beans in molletes (a Mexican antojito/snack) and other recipes coming up.

Nearly two decades ago I made my first trip to Mexico – I lived with a family in Cuernavaca and traveled around central and southern Mexico. Some of the places I visited were D.F. (Districto Federal aka Mexico City), Puerto Escondido, Oaxaca, Puebla, Taxco and so many pueblitos I can’t remember their names.

This trip has a very special place in my heart since it was the first time I packed my bags to venture alone in a new country. But, more significant was that it was my first trip to my Motherland and an amazing personal journey – with much familiarity and even more that was new.

I have vivid food memories from this first extended stay, like the tacos de flor de callabaza I bought trail-side after finishing a hike near some steep ruins where the locals frequented; the just-caught, fried fish served with nopales on a remote beach near Puerto Escondido; the mole in Puebla; and the amazing mercado in Oaxaca. Also on this list are molletes (pronounced mo -YEY -tes). Refried black beans and melted cheese on crusty bread, topped with fresh pico de gallo.

This open sandwich quickly became a favorite. At the time, I was on a budget and molletes were a great anytime meal that was both good and cheap. I think I paid the equivalent of 50 cents or a dollar for two halfs when eating out. Two pieces is a full meal for this chica.

Nearly every time I’ve had them in Mexico, they’ve been served with black beans, although pinto beans are also used. Most of my travels so far have been to central and southern Mexico, and the Yucatan – places where black beans are preferred

To make molletes, you can use my Cuban black bean recipe (no, it’s not sacrilege) or your favorite home-made black or pinto beans. You can also use canned beans; but, if you do, buy the beans whole and make your own refried beans, they’ll taste much better.

Molletes are not fancy food but you’ll be glad to have this recipe in your arsenal of quick to make meals for breakfast, lunch, dinner or snacks. As I write this, I’m thinking one of these topped with bacon would be a Mexican BLT.

Life happens. I know you’ve been there. There’s more on your plate than you can chew on – whether it’s work, family, unexpected twists and turns, or simply keeping up with the day to day.

I’m not complaining. Just keeping it real.

At times like these, I turn to some staples. Near the top of my list of go to foods are frijoles. In most Latino homes, you’ll find some beans ready to eat. My kitchen is no different. I’ve got an assortment of dried beans and cans in the pantry. Yet, It’s the black beans in the freezer and the fridge that are prized and a necessity.

That wasn’t always the case. Growing up, pinto beans were king. That is, until I fell in love with their black cousin.

Frijoles negros, “turtle beans,” “caraota,” and “habichuela negra,” are just a few of the names for this small, shiny, sweet legume that is predominantly used in the Carribean, central Mexico, the Yucatan, and African cooking.

Despite the fact that I’ve yet to visit Cuba, I’ve been making this recipe with slight variations for nearly two decades. It’s my go to recipe for a big pot of beans – some to eat and the rest to stash in the freezer in quart containers.

Cuban black beans are spiced with bay leaves plus a freshly-made and cooked sofrito of olive oil, peppers, onions, cumin, and lots of garlic. If you’re hip to Cuban food, you probably know that black beans are typically more common to the western region of Cuba, while red beans are more popular in the eastern region’s cuisine.

Regardless, these beans are a must try. Half it if you don’t want to make such a large amount. You can also modify this recipe to make other cultural variations of frijoles negros. Make a Puerto Rican version with my sofrito with culantro and cilantro or a Mexican version using epazote.

We’ll be using these beans for more recipes. Stay tuned.

Salud!

Tidbits on Black Beans:

Black Beans and other “common” beans originated in parts of Central and South America.

Beans were introduced into Europe in the 15th century by Spanish explorers returning from their voyages to the New World and subsequently spread to Africa and Asia by Spanish and Portuguese traders.

Purchasing black beans: buy newer beans when possible since they cook more quickly than “old” beans. Store in a sealed container in a cold, dry place. If you have leftover black beans and you purchase more beans, do not mix old and new beans since they have different cooking rates.

Cooking black beans: add salt during the last hour of cooking. I add a tiny pinch of baking soda to my black beans to deter discoloration; this, according to some, is also a method to aide digestion and reduce the incidence of flatulence.

A sure sign of warm weather is the jingle of the paleta cart being pushed through the neighborhood. The bells calling out to the kids and ice cream lovers like the Pied Piper.

I admit to being lured in just as much as the kiddos. How could I not? Paletas are Mexican popsicles – either cream or water-based treats – served up in traditional and unusual flavors. Any visit to Mexico, especially beachside, is not complete without a visit to the paleteria or heladeria.

When it comes to sweets, I’m generally an “anything-with chocolate” gal. But with my ice cream, I am much less predictable. Last year it was lemon and, so far this year, it’s coconut. Thanks to you and all these coconutmilk recipes.

The paletas de coco (coconut popsicles) that I get from the neighborhood paleta peddler are okay in a pinch. But, if you want one that’ll make you ooohh and aaaahhh, make your own at home.

This coconut ice cream recipe calls for just a handful of ingredients – coconut milk, cream, vanilla, mango, and shredded coconut – and is very easy to make.

Use it as a guide or inspiration to create a paleta that suits your taste or whatever you have in your pantry. In addition to the coconut milk, you can add sweetened condensed milk, as other Latin American versions do. Or, if you’re watching your waist, use a low fat coconut milk and swap out the cream/milk for the refrigerated coconut milk that has about 80 calories/5 grams of fat. Regardless, I recommend you try it with diced mango or pineapple. And, to add even more texture, use the shredded coconut.

The chunks of mango make for a tangy and sweet bite and cut the richness of the coconutmilk and cream.

If you don’t have popsicle molds, go old-school and make them in some small papercups with popsicle sticks or use your ice cube tray to make mini-paletitas.

If you’re not into popsicles, then I recommend using the same recipe to make coconut ice cream with mango. Just follow your ice cream maker instructions, generally adding the fruit and shredded coconut milk at the end before freezing.